Chickpea Burgers & Tahini Sauce

Description:

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Ingredients:

1 19-ounce can chickpeas, rinsed

4 scallions, trimmed and sliced

1 egg

2 tablespoons all-purpose flour

1 tablespoon chopped fresh oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil

2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini sauce

1/2 cup low-fat plain yogurt

2 tablespoons tahini, (see Ingredient note)

1 tablespoon lemon juice

1/3 cup chopped flat-leaf parsley

1/4 teaspoon salt

Preparation:

1

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2

Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Tips:

Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.